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10 easy ways to cook vegetables

10 Recipes
QUEENS, NEW YORK - Nov 10 & 11, 2019 - Making Thanksgiving Vegan recipes. -Side dish: Maple pan-seared Brussels sprouts with chiles
(Evan Sung/For The Times)

Applying heat to vegetables intensifies their natural sweetness and makes them extra delicious.

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By Genevieve Ko
Brussels sprouts are left whole and glazed with a yakitori-style sauce. Prop styling by Nidia Cueva.

Tsukune-Style Brussels Sprouts

1 hour
Serves 4 to 6
LOS ANGELES, CA-April 2, 2019: Asparagus on Tuesday, April 2, 2019. (Mariah Tauger / Los Angeles Times)

Steamed Asparagus with Tangerine Ponzu, Daikon and Nori

15 minutes
Serves 4 to 6.
LOS ANGELES, CALIF. -- SATURDAY, MARCH 9, 2019: Ray Anthony Barrett's greens, with kale, chard, avocado, pistachios in Los Angeles, Calif., on March 9, 2019. (Marcus Yam / Los Angeles Times)

California Greens

1 hour
Serves 4 as a side dish
Whole carrots, lightly charred on the grill, are balanced with a creamy tahini-flavored labneh and fresh za'atar spice blend, made with carrot tops, sprinkled over the top.

Grilled Spring Carrots with Fresh Za’atar and Tahini Labneh

45 minutes
Serves 4 to 6.
LOS ANGELES, CA-August 29, 2019: Hippo Green Beans on Thursday, August 29, 2019. (Mariah Tauger / Los Angeles Times / prop styling by Nidia Cueva )

Charred Green Beans with Hazelnuts and Serrano Chile

20 minutes
Serves 4
LOS ANGELES, CALIFORNIA - Jan. 2, 2020: A recipe for Ben Mims' Sunday Cook series: , Chile-Oil Beets with Feta, Almonds and Mint, photographed on Thursday, Jan. 2, 2020, at PropLink studio in Arts District, Los Angeles. Food Stylist: Ben Mims, Prop Stylist: Kate Parisian. (Silvia Razgova / For The Times) Assignment ID: 476949

Chile Oil-Roasted Beets With Feta, Almonds and Mint

1 hour 15 minutes
Serves 4 to 6
You can double the recipe and use two skillets for a bigger batch.

Pan-Seared Brussels Sprouts With Chile-Maple Glaze

20 minutes
Serves 8 to 12
LOS ANGELES, CALIFORNIA - Feb. 27, 2020: Seared Eggplant with Spicy Glazed Peanuts, a recipe by Ben Mims, photographed on Thursday, Feb. 27, 2020, at the PropLink Studio in Arts District, Los Angeles. Prop styling by Rebecca Buenik. (Silvia Razgova / For The Times) Assignment ID: 498232

Seared Eggplant with Spicy Glazed Peanuts

25 minutes
Serves 4
ONE TIME USE - QUEENS, NEW YORK - Apr 2, 2019 - Making Passover recipes by Adeena Sussman and various LA Chefs. MARINATED EGGPLANT by Chef Alex Phaneuf.

Hasiba’s Honeyed Marinated Eggplant

45 minutes
Serves 8 to 10
Purple cauliflower looks especially dramatic.

Slow-Roasted Winter Vegetables

2 hours
Serves 12

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.

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